Pork chops with strawberries salsa
85
8
4
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Ingredients
- 4 pork cutlets
- 15 ml (1 tablespoon) of canola oil
- For the marinade :
- 45 ml (3 tablespoons) of olive oil
- 30 ml (2 tablespoons) of balsamic vinegar
- 15 ml (1 tablespoon) of pink pepper
- 15 ml (1 tablespoon) of honey
For the strawberries salsa:
- 45 ml (3 tablespoons) of olive oil
- 30 ml (2 tablespoons) of ketchup
- 15 ml (1 tablespoon) of balsamic vinegar
- 15 ml (1 tablespoon) of freshly chop chive
- 10 diced strawberries
- 1/2 diced red onion
Preparation
Side-by-side mode
- Prepare the cutlets by removing their fat.
- Pour the marinade ingredients into a sealed bag. Shake and add the cutlets. Marinate for 1 hour at room temperature.
- Meanwhile, prepare the salsa by mixing all ingredients in a sealed container. Keep it fresh.
- Preheat the barbecue at medium-high heat or heat canola oil at medium-high heat in a large pan. Drain cutlets and throw the marinade. Cook over the hot and oiled barbecue grill or in the pan for 4 to 5 minutes over each side until the flesh gets a pink tint. Serve with salsa.
